variety of vinegars (balsamic, rice, flavored, wine, etc.)
variety of sweeteners (sugar, honey, maple syrup, jams, etc.)
variety of oils (walnut, almond, olive, canola, sesame, etc.)
fresh onion (I prefer sweet for using raw)
cupboard full of herbs and spices
fresh ground black pepper
glass jars (reused jam jars are great) to shake and store dressings in
Tart Cherry Vinaigrette
Recipe by Courtney Stinson
1 tablespoons red tart cherry juice concentrate
1 tablespoon fig infused white balsamic vinegar
1 ½ teaspoons honey
6 tablespoons almond oil
½ teaspoon dried marjoram
2 garlic cloves
2 tablespoons minced sweet onion
½ teaspoon Dijon mustard
Pinch of ground black pepper
Pinch of salt
- Add all ingredients to mini food processor or blender and blend until mixture is well blended and garlic is minced small.
- Let dressing sit refrigerated for at least one hour before serving.
- Serve drizzled over a bed of baby greens or bib lettuce.
Slivered roasted almonds